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Ingredients

2 large potatoes (about 500g)
1 cup (250ml) reduced-fat milk
2 garlic cloves, crushed
1 eschalot, finely chopped
185g can tuna in springwater
1 tablespoon white wine vinegar
1/4 cup (60ml) olive oil
1/3 cup roughly chopped dill sprigs
Crostini, to serve
Rocket, to serve
Nicoise olives*, to serve

Method

Step 1 Peel and cut the potatoes into 1.5cm cubes. Place in a saucepan with milk, garlic and eschalot, then bring to the boil. Reduce the heat to medium-low and simmer for 8-10 minutes until the potato is soft.
Step 2 Remove the pan from heat, then drain tuna and add to potato mixture. Mash gently with a fork, leaving some larger chunks. Add the vinegar, oil and half the dill sprigs, then stir to combine.
Step 3 Serve the brandade on crostini, with the rocket, olives and remaining dill.

Tuna brandade

How to make Tuna brandade

Ingredients

Method